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recipes / Other Desserts / fresh ricotta with fruit, honey and black pepper

Fresh Ricotta with Fruit, Honey and Black Pepper

Servings: 4 for dessert or breakfast
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Requesón con Fruta y Miel

INGREDIENTS

  • 1 1/3 cups homemade or store-bought “hand-dipped” ricotta
  • 2 large ripe peaches or nectarines, pitted and quartered OR 2 cups ripe berries, such as blueberries, raspberries and blackberries OR ½ a ripe cantaloupe, flesh scooped from the skin and cut into cubes
  • Agave syrup or honey
  • Ground black pepper

INSTRUCTIONS

Divide the fruit among four bowls or plates. Scoop onto the fruit about 1/3 cup of ricotta (a quenelle shape makes a nice presentation), drizzle with a little agave syrup or honey, and finish with a sprinkling of pepper.

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Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!